Best 4 Gochujang Pulled Pork In The Slow Cooker Recipes

Indulge in the delectable flavors of Gochujang Pulled Pork, a dish that tantalizes your taste buds with its sweet, savory, and slightly spicy notes. This culinary masterpiece, crafted in the slow cooker's embrace, features tender, fall-off-the-bone pork shoulder lovingly coated in a luscious glaze made from Korean Gochujang paste, brown sugar, rice vinegar, garlic, ginger, and a hint of sesame oil. Accompanying the pulled pork are three tantalizing recipes that elevate the dining experience: fluffy steamed buns, a refreshing Asian slaw, and a tangy Gochujang dipping sauce. Prepare to embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

SLOW COOKER GOCHUJANG PORK

Slow Cooker Gochujang Pork image

A seriously delicious basic, Slow Cooker Gochujang Pork is the answer to life's most pressing questions: what's for dinner? What can we pack for lunch tomorrow? What can I bring to the potluck?

Provided by The Subversive Table, Lis Lam

Categories Dinner Lunch Main Course

Number Of Ingredients 11

Ingredients

3 1/2 lb pork shoulder
1 large onion, chopped
1 jalapeno, chopped ((optional))
1/4 cup Gochujang ((Korean fermented chili paste))
4 cloves garlic, minced
1 inch ginger, minced
2 Tbsp sugar
2 Tbsp Gochukaru ((Korean chili flakes))
2 Tbsp rice vinegar ((white vinegar also works))
2 Tbsp sriracha
1 Tbsp sesame oil

Steps:

Generously salt and pepper pork shoulder. Place in slow cooker.
Mix marinade ingredients in small bowl. Rub marinade all over pork shoulder with hands.
Scatter onion and jalapeno over the top.
Cover and cook until tender and falling apart, about 4 hours on high setting or 6-7 hours on low setting. This will depend on the thickness of the meat, so feel free to check for tenderness after the minimal time allowance.
Open lid and shred pork with two forks, directly into the slow cooker. This will ensure the pork soaks up all the sauce. Let stand 10 minutes.
Arrange top rack in oven so that it's 3-4 inches from the heat source. Set oven to broil and pre-heat for 10 minutes (while the shredded pork stands and absorbs the sauce).
Using a slotted spoon, remove pork onto foil-lined baking sheet. Drizzle leftover sauce from the slow cooker over the pork. Broil at high heat until the pork is browned with crispy edges and charred bits, about 4-6 minutes. Watch carefully so that it doesn't burn too much.
Transfer to serving plate and garnish with cilantro or green onion. Serve immediately or at room temperature.

KOREAN PULLED PORK SANDWICH WITH ASIAN SLAW

Korean Pulled Pork Sandwich with Asian Slaw image

Provided by Bobby Flay

Categories main-dish

Time 10h30m

Yield 6 to 8 servings

Number Of Ingredients 33

Ingredients

1/2 cup low sodium soy sauce
3 tablespoons gochujang (or more if you want it spicier)
3 tablespoons hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
2 tablespoons clover honey
2 tablespoons toasted sesame oil
2 teaspoons Chinese five-spice powder
1/2 teaspoon ground black pepper
4 cloves garlic, finely chopped
2-inch piece fresh ginger, peeled and finely grated
5 pound pork butt, trimmed of excess fat
2 tablespoons canola oil
2 shallots, finely diced
1 cup low sodium chicken stock
1/2 cup ketchup
2 tablespoons gochujang
2 tablespoons honey
2 tablespoons light soy sauce
1 teaspoon Chinese five-spice powder
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1/4 cup rice vinegar
1 tablespoon honey (or sugar)
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
4 ounces snow peas, julienned
1 large carrot, julienned
1/2 head Napa cabbage, finely shredded
2 tablespoons toasted sesame seeds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Soft sesame hamburger buns

Steps:

For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking.
Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder and pepper until smooth. Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
Prepare the Caja China according to manufacturer's directions. Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours. Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes. Reserve the juices for the BBQ sauce.
For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan. Add the shallots and cook until soft. Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced. Remove from the heat, add the vinegar and sesame oil.
For the Asian slaw: Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved. Add the peas, carrots, cabbage and sesame seeds. Toss to combine; season with salt and pepper. Cover and refrigerate until cold, at least 1 hour.
For serving: Using tongs, pull the pork into bite-size bits. Toss with the BBQ sauce. Mound some slaw on the bottoms of the buns. Top with the pork and the top bun.

CAJUN SLOW-COOKER PULLED PORK

Cajun Slow-Cooker Pulled Pork image

Provided by Food Network Kitchen

Categories main-dish

Time 8h30m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1/2 cup apple cider vinegar
1/3 cup ketchup
1/4 cup plus 2 tablespoons Creole or spicy brown mustard
1 tablespoon molasses
2 tablespoons packed light brown sugar
2 teaspoons paprika
Kosher salt and freshly ground pepper
1 3-to-4-pound boneless pork shoulder
2 links andouille sausage
1/3 cup mayonnaise
8 soft sesame buns
Pickle slices and potato chips, for serving

Steps:

Whisk 1 1/2 cups water, the vinegar, ketchup, 1/4 cup mustard, the molasses and 1 tablespoon brown sugar in a 7-to-8-quart slow cooker. Combine the remaining 1 tablespoon brown sugar, the paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub all over the pork, then add to the slow cooker along with the sausage. Cover and cook on low, 8 hours. Remove the pork and sausage and set aside to cool slightly. Skim off the excess fat from the cooking liquid, then strain into a large skillet and bring to a boil. Cook until reduced by one-third, about 15 minutes. Shred the pork with a fork and coarsely chop the sausage. Toss the pork and sausage with enough of the reduced cooking liquid to moisten; season with salt. Whisk the mayonnaise and the remaining 2 tablespoons mustard in a small bowl; spread on the buns. Fill with the pulled pork and pickle slices. Serve with potato chips.

SLOW COOKER BBQ PULLED PORK

Slow Cooker BBQ Pulled Pork image

If you've spent any time on Pinterest or food blogs, you've likely come across a recipe for three-ingredient barbecue pulled pork that can be made in the slow cooker. Methods and ingredients vary, but the recipe almost always calls for boneless pork shoulder, some sort of dark cola (usually Dr Pepper or root beer) and barbecue sauce. Dubious? We were too, so we asked the members of our NYT Cooking Community Facebook page if anyone had ever made it and if they liked it. We received more than 150 very opinionated responses. Many readers have come up with their own clever twists, like using coffee or beer in place of cola, adding onions or chipotles, rubbing the meat with a spice blend and searing the meat before cooking. We tried cooking it a few different ways and found we liked this adaptation best. It calls for a few more ingredients and an extra step or two, but it's got layers of flavor and it's still mostly fuss-free. (You can find the pressure-cooker version of this recipe here.)

Provided by Margaux Laskey

Categories meat, sandwiches, main course

Time 10h

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons hot or sweet smoked paprika
2 teaspoons salt, plus more to taste
1 teaspoon black pepper, plus more to taste
3 to 4 pound boneless pork shoulder or pork butt, trimmed of most of its excess fat
2 tablespoons vegetable oil, plus additional for greasing
1 yellow onion, chopped (optional)
1 (12-ounce) can dark soda, like Dr Pepper, root beer, cola or birch beer
1/2 to 1 1/2 cups homemade or store-bought barbecue sauce
Hot sauce (optional)

Steps:

In a small bowl, combine the garlic and onion powders, smoked paprika, salt and black pepper. Rub the spice mixture all over the pork. If you have time, cover with plastic wrap and refrigerate for 2 hours or up to overnight. If you don't, no worries; proceed to Step 2.
Lightly grease the crock of a slow cooker. Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Sear the pork until golden brown on all sides, about 2 minutes each side. Add onion, if using, to the slow cooker. Add the pork on top of the onion. Pour soda over the pork and set the slow cooker to low for 6 to 8 hours, until the meat has collapsed and shreds easily.
Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about 1/2 cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.

Tips:

Choosing the right cut of pork is crucial. Pork shoulder, also known as pork butt, is the ideal cut for pulled pork due to its marbling and connective tissue, which results in tender and flavorful meat.
Enhance the flavor profile of your pulled pork by using a combination of spices and seasonings. In this recipe, a blend of garlic powder, onion powder, paprika, cumin, and chili powder is used to create a savory and aromatic rub. Feel free to adjust the quantities or add other spices that suit your taste preferences.
Using a slow cooker is key to achieving fall-apart tender pulled pork. The low and slow cooking method allows the meat to break down gradually, resulting in a succulent and juicy texture.
Incorporating gochujang, a Korean fermented chili paste, adds a unique and distinctive flavor to the pulled pork. Its spicy, sweet, and tangy notes create a complex and delicious taste profile.
Don't overcrowd the slow cooker with too much liquid. The pork should be just covered with the cooking liquid, which helps to keep it moist while preventing it from becoming soggy.
Monitor the cooking time and adjust it if necessary. The cooking time can vary depending on the size and thickness of the pork shoulder. Use a meat thermometer to ensure that the internal temperature reaches 200°F (93°C) for fully cooked pulled pork.
Once the pulled pork is cooked, shred it using two forks. This creates tender and easily manageable pieces that are perfect for serving on buns, tacos, or as a sandwich filling.

Conclusion:

This Gochujang Pulled Pork recipe takes the classic comfort food to new heights of flavor. By utilizing a blend of spices, the unique taste of gochujang, and the convenience of a slow cooker, you can effortlessly create a mouthwatering and versatile dish. Whether you're hosting a party or enjoying a cozy family meal, this pulled pork is sure to impress with its tender texture, delicious taste, and versatility. Experiment with various toppings and sides to create a truly personalized and unforgettable culinary experience.